local food Archives

The Girls Do Charleston

May 12, 2015 by theblogbloom.com 3 Comments

Oh, baby!

Long time, no blog.

Universities are closing down, so work has been busy. The garden is gearing up and baby chicks have arrived, so that’s busy. Weekends have been full of family gatherings for the last few weeks. And, I even got to go on a great girls trip with a bunch of my sorority sisters!

We all met ten years ago as freshman and after a whole lot of weekends over the last five years celebrating quite a few marriages, we found ourselves wedding-less in 2015. (However, there will be one baby…!)

After Breakfast Club, a Purdue Tradition, in 2008.

So, to celebrate our decade of friendship- and make sure that we all see each other this year- we headed south and spent an excellent long weekend in Charleston, South Carolina.

Charleston is one of my favorite cities.

As a kid, we used to visit the city when vacationing in Hilton Head and Kiawah Island. I even considered the College of Charleston when trying to figure out where to apply to college when I was a high school senior. The College of Charleston has a strong hospitality and tourism program thanks to the surrounding industry, particularly the restaurant industry.

Charleston has topped “Best Food City” lists in The Washington Post, Conde Nast Traveler, Travel and Leisure, The Travel Channel, Tasting Table and many more.

And, this may be one- of the many- reasons it topped our list too.

Once we decided on Charleston, I got a phone call from my old roommate, fellow Hospitality grad, and major food aficionado, Anne. (Anne’s resume boasts gigs at Chicago’s Four Seasons and The Signature Room.)

“We HAVE to get a reservation at Husk,” Anne exclaimed.

I agreed. Husk was on my radar too.

I had tried to get in last summer when I was in town for a convention but couldn’t. It was then that I had learned that Husk’s ever-changing, seasonal menu is full of Southern classics like okra, deviled eggs, grits and fried chicken with an elevated, modern-culinary touch. Husk has partnerships with many local farms, growers, fishmongers and even a mill out of Columbia for the restaurant’s grains.

When Anne called, it was January and we couldn’t make a reservation until 90 days out. So, we both made a note and revisited our reservation goals in March.

And, it was then that the miraculous happened: We got one!

For NINE people.

On a Saturday…!

… at 5:00.

We have never made reservations so early (in time and in terms of a calendar…) in our life. Even the dining courts didn’t open that early. But, we didn’t care. We were over the moon and couldn’t stop talking about all we were going to eat.

The night of our reservation arrived, we all got a little dolled up as Husk has a relaxed yet chic vibe, and headed downtown. Husk’s building is a quintessential historic southern home with a big, wrap around porch on each story, complete with rocking chairs.

Once seated, we started our meal with a handful of appetizers such as fried chicken skins with hot sauce and honey, pig ear lettuce wraps, and the most amazing pimento cheese on crackers.

I decided that the night warranted bubbles, so I sipped on Thibault-Janisson sparkling wine from Charlottesville, Virginia. Charlottesville is the home to University of Virginia which is where my parents met and is my namesake. I thought it was appropriate for the evening.

For dinner, I chose a cider glazed pork dish that was paired with my favorite spring vegetables, asparagus and ramps. I asked the sommelier to recommend a good wine to pair with the meal. He brought out a chilled red La Sibilla Piedirosso from Italy. It was light and a perfect compliment to the fresh flavors of the dish.

Other plates that were a hit at our table were the Cornmeal Dusted Catfish paired with sweet creamed corn that earned a trip around the table for everyone to taste and a huge vegetable platter for Haleigh, who is a vegetarian. We also passed cast iron skillets of corn bread with bacon and the sweetest, creamiest grits I had ever had in my life. It tasted like a dessert!

And speaking of dessert, we took one glance at the menu and knew we were in trouble.

After passing four different options around the table… twice, I dubbed the fresh strawberry short cake my favorite of the night. Although, it was tough competition and I knew the peanut butter pie would have been right up Adam’s alley.

As we wrapped up the meal, we stopped by the bar at Husk thanks to a recommendation from our very helpful waiters.

The “bar” is actually a small, old, building next to the home that still has the original exposed beams and bricks. By that time of the evening, it was pretty crowded. But, it is worth stopping in even if you don’t have reservations for a cocktail or bourbon.

While our meal at Husk lived up to- and beyond- every single expectation we had, it wasn’t the only great meal of the trip.

I absolutely loved our lunch at Butcher and Bee, a super cute, BYOB brunch/lunch and late night spot. Butcher and Bee was totally my style with long tables, mix and matched chairs, wild flowers in old mason jars as center pieces and chalkboard menus.

I ordered the uber-fresh, seasonal house salad chock full of radishes, asparagus, spring peas, pistachios and lentils with a can of kombucha.

From our group, I also heard great things about the grilled cheese, french fries, and massive cheeseburger with special sauce.

My group of girls also has a thing for cupcakes. We have visited cupcake shops in any and every city we visit together. So, naturally, we made a pit stop not once, but twice, at Sugar Bakeshop for cupcakes.

Sugar is the sweetest (no pun intended…) little place.

I fell in love with not just the look of the shop but also their almond cupcake. Blueberry Vanilla, Caramel, and Lime Curd Coconut were also favorites of the bunch. In addition to cupcakes, Sugar also has tarts, cookies and pies on the menu… but we stuck to our tradition.

Before the trip was over, we were already having conversations about where we might enjoy our next cupcake.

Maine, Mexico, and Nashville top the list!

A selfie on the Carriage Tour downtown.

Note: We actually stayed in Folly Beach, not downtown. We rented a great condo on vrbo.com that was within walking distance of the beach and the main strip of Folly Beach Island. Staying in Folly Beach, we got a good balance of city and beach as downtown Charleston was only about a twenty minute drive.

Folly Beach was full of great spots too such as Taco Boy (Kim Chi Beef and Avocado Tempura Tacos were to die for), BLU at the Tides hotel (great cheviche, fried green tomatoes and scallops… and Prosecco… we had a lot of Prosecco here), and Woody’s Pizza (the prosciutto and artichoke heart pizza was perfect).

And, the Folly Beach night life surprised us! It’s actually dubbed the “Bachelorette Party Capitol of the World” by the locals. We had a great time at Loggerheads (great outdoor deck and live music), Surf Bar (a “locals” bar), and we actually shut down Snapper Jacks (… thanks to a great DJ that played all our favorites from fratty-rap songs to Taylor Swift.).

Out in Folly Beach!

Sexy Asparagus

April 23, 2015 by theblogbloom.com 6 Comments

“… You’ll have to forgive my awe and excitement over the variety now available in the produce isle. With the range of colors, shapes and sizes, it’s like the bra and panty section in department stores. Vegetables like carrots and broccoli and peas are the equivalent to granny panties- familiar, comfortable, and easy to put on (the table). Artichokes and eggplant and fennel? More like silky lingerie- I eat/wear them often but not so much that they become uninteresting. Then there are the more exotic vegetables- kohlrabi, bok-choy, and mustard greens- that are kind of the like Swavorski bedazzled bra and thongs only available at the Victoria’s Secret runway show. Pull those out on rare, rare occasions and wow someone with your ability to rock his world.” – Jenny McCarthy

I just finished listening to Jenny’s very fun “Stirring The Pot” memoir in the car, which was read by Jenny.

Note to Road Warriors and Runners: Audio books are game changers. And, autobiographies and memoirs always are more captivating when they are read by the author… for more information, listen to Tina Fey in “Bossypants” and Elizabeth Smart’s “My Story.”

But, this quote about Jenny’s affinity for vegetables in “Stirring the Pot” really made me laugh.

Out loud.

In my car.

Alone….

It’s fine.

She makes a good point, right?!

Plus, I love a good, imaginative metaphor. My brain works the exact same way.

However, I do think Jenny forgot to mention the most sexy vegetable of all: Asparagus.

Okay, okay. So, you might not be getting visions of Victoria Secret Angels when you look at a bunch of asparagus.

But, if you saw how it grows you might begin to think more steamy thoughts.

An asparagus shoot emerges from the ground looking like a rounded nosed… hmm… snake.

The shoot rises from the ground, growing incredibly quickly and… umm … erect.

In fact, thanks to it’s phallic appearance, asparagus was thought to be an aphrodisiac in Europe during the Renaissance. Some churches even banned it from their nunneries.

While very sexy in appearance and lore, I think asparagus, just like the other exotic veggies Jenny mentioned, also earns it’s Swavorski crystal bra.

To me, there is nothing more exciting than asparagus because it marks the start of the growing season. It is the first veggie to pop up in gardens and at farmer’s markets, emerging in early April. It is the first reminder of all the great things that will soon be coming. And, because of it’s early arrival, it has no competition and steals the show.

That is, like anything sexy, after a few years of awkward puberty.

It takes asparagus a few years to hit it’s stride.

Asparagus grows from perennial “crowns” that look like an octopus and are planted, root side down, 6-12 inches deep in a well weeded garden bed in 18 inch intervals.

If growing it, be sure to keep asparagus in it’s own garden bed that is well mulched as asparagus doesn’t like any competition. Any weeds will prevent the plant from growing well.

Development of a strong root system is important to the overall success of asparagus so in the first few years you also need to cautious with your asparagus harvest. During the first year it is recommend to only harvest a couple spears from each plant and gradually work your way up throughout the following years.

We planted our asparagus crowns last year and have loved seeing the first shoots pop out of the ground this spring. Some have grown as tall as Adam’s knee- so far. But, we have resisted our temptation to give them a try in hopes of having a strong, long growing asparagus patch. An asparagus plant can be productive for over 20 years!

While we have not tried our own asparagus, it has been easy to find at local markets and food stands in the last week or so. And, I am sure we will find some more at opening day of our local farmer’s market this weekend.

Adam and I both love the taste of fresh, spring asparagus.

So much, that it is now hard for us to even consider purchasing it any other time of year. In the spring, we eat asparagus just about any way you can; steamed, roasted, in frittata’s, on pizza, mixed into salads, etc., until we are just nearly sick of it.

But, then it’s gone.

Replaced by the runway show of slinky, spicy, voluptuous vegetables throughout the summer and into the fall.

Making us lust for it’s sexy, skimpy season again as winter turns to spring next year.

Here is my go-to, no fuss asparagus side dish. Perfect for a weeknight, yet sexy enough for a weekend.

Roasted Asparagus

2015-04-23 05:08:37

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Ingredients

1 bunch asparagus
1 lemon
1 tablespoons Olive Oil or Grapeseed Oil
Salt and pepper
Optional: Herbs such as thyme or rosemary, removed from stems.

Instructions

Preheat oven to 375 degrees.
Wash and dry asparagus, removing woody stems.
Place on baking sheet in a single layer. Run oil over the asparagus. Top with salt, pepper, and herbs.
Slice lemon in half. Juice one half over the asparagus. Slice other half in thin slices.
Toss asparagus with oil, salt, pepper, herbs and lemon juice to coat and set back in a single layer. Place thin lemon slices randomly on top of asparagus.
Bake for 20 minutes, tossing with a spatula or tongs half way through.
Enjoy right away.

Bloom. https://www.theblogbloom.com/

“Simply” Fun Day at The Indiana Artisan Marketplace

April 15, 2015 by theblogbloom.com 4 Comments

A couple weekends ago Adam and I had a great day date.

We took our time getting up and headed to Indy for brunch. I was so excited to take Adam to one of my new favorite restaurants, The Garden Table, in Broad Ripple.

Broad Ripple is a fun area of Indianapolis full of unique restaurants, bars, and other neat amenities like workout studios and boutiques.

At The Garden Table, the menu showcases seasonal produce, cheese, and meat from local producers. The meals are simple, fresh and made from scratch.

While I love the food and juices, I really love the style of the restaurant. It’s clean and unfussy. The Chalkboard walls illustrate the farms they work with and menu items in a beautiful, whimsy script. Glass Weck jars sit at every table full of water and they even had the super cool, new purple Ball jars holding silverware.

For brunch, Adam opted for the Lox Toast. He had been having dreams about it since I had showed him a photo of it on their instagram account weeks earlier. It, apparently, didn’t disappoint because I didn’t even get a bite.

Which really wasn’t a problem because I enjoyed every bit of my order, the Garden Toast, topped with mashed avocado and juicy tomatoes. It was light and had a fresh bite to it thanks to the lemon juice and micro greens.

We also shared a flight of four of their cold pressed juices. The deep blue, thanks to activated charcoal, Detox Dream was our favorite with The Garden Gate, full of beet and carrot juices, as a close second.

After our satisfying brunch, we headed a little further south to the Indianapolis Fair Grounds for the Annual Indiana Artisan Marketplace.

Every year, members of Indiana Artisan come together to connect with consumers and each other. One of Adam’s longtime friends, Andy, is a member and makes beautiful furniture. Check him out at http://coleandsonsinc.com/.

Adam and I absolutely love this marketplace. We are always impressed by the woodworkers who make everything from baskets and boxes to neat kitchen tools. We enjoy seeing the skill of the painters and jewelry makers. But, not surprisingly, what we really enjoy is checking out all the “Foodists.”

There were so many different food vendors this year. It was great to see some of our old favorites like Best Boy and Co.

All the Best Boy products are all natural and all of the profit (yes, 100%!) goes to charities for children and families.

Last year, Adam fell in love with their Redhead Hot Sauce and ran out of his last bottle a few weeks before the marketplace.

This year they had come out with a new Brunette Hot Sauce, which they convinced Adam to buy because I was right next to him. Looking at me, they said, “You gotta get the Brunette Sauce too!” Their sales tactic worked like a charm.

In addition to the new Hot Sauce Flavor, they also just rolled out new stone ground mustard’s. We picked up a jar of each flavor and I have loved using the Deli Style Mustard on anything from pretzels to salmon to salads.

Another one of our favorites that we were introduced to at last year’s Marketplace is Fermenti Artisan. Fermenti Artisan is a company that makes fermented products like sauerkraut, Kim-Chi, and curtido. They take extra care to source local, organic and nutrient dense foods.

Their products are so good. Adam literally will eat their Kim-Chi right out of the jar. I love to add it to stir fry, pho and even to salads.

This year, as we stocked up on more Kim-Chi and krauts, I noticed that Fermenti Artisan had a new product: Kombucha.

I was excited. I love kombucha and would love to try to make my own one of these days. When I mentioned this to the owners who were manning the booth, confused looks crossed both of their faces.

“You know what kombucha is?” they questioned.

I laughed, knowing that they had probably sized me up.

Kombucha is a fermented tea with an added culture of bacteria and yeast. It is known to have a variety of amazing health benefits.

It is also know to have a little bit of a “crunchy, granola, hippie” type following.

… Apparently, I don’t look the part.

But, it’s all good. I am more into diamonds than dreads anyway.

My favorite new find this year was Sage’s Simple Syrups.

I literally squealed, “What a GREAT idea!” as I walked into their booth.

I love making craft cocktails and making simple syrup isn’t hard by any means; it’s just kind of annoying because of the dishes and time involved. This make’s it easy because the work is done. You still get the complex flavor of a handcrafted cocktail.

Sage’s Simple Syrups is owned by a husband and wife duo and they create a various different flavors of simple syrup mixes. Their diverse flavors include things like Mango Ginger, Guava, Peach Lavender and even Coffee Vanilla Bean.

In talking with Bryna, the wife behind the brand, I learned that the mixes are named after their daughter, Sage, and that her husband actually doesn’t drink. His motive for the product was because he didn’t want the alcohol, but still wanted to have the feel, flavor and fun of a cocktail.

Each simple syrup bottle includes a cocktail recipe and a mocktail recipe. But, they also encourage customers to have fun and get creative.

I was immediately drawn to the Lime Mint flavor because I like Mojitos. And, as much as I love adding my homegrown mint to cocktails like Julup’s and Mojito’s, the leaves can be kind of annoying.

Mojito drinkers will understand… It clogs your straw. You suck too hard and you get a big chunk of mint leaf in your mouth. This eliminates the problem!

Excited to give it a try at home, I made a Mojito without a trip to the grocery store for limes or mint. Club Soda and rum are staples in our liquor cabinet.

The flavor in the cocktail was a great balance of bold yet not over powering or too sweet. I am excited to try other Sage’s Simple Syrups flavors, like Cucumber Basil, this summer at the lake and at cookouts to keep life a little more simple.

Trost’s Do Texas

February 19, 2015 by theblogbloom.com 7 Comments

Adam and I try to take a long weekend to a new city each year just the two of us. While we love a week at the beach and our weekend trips to Chicago, going somewhere completely new and experiencing the history, culture and, of course, food of a neat city has become one of our favorite things to do.

The idea for this trip is thought to be an end of harvest celebration because Adam’s work hours are crazy long throughout the late summer and into fall. By November, we just want to be together.

Last year we went to Denver and another year we checked out DC right before Thanksgiving. But, this year harvest ran long and before we knew it, it was Christmastime and we didn’t have a free weekend to plan a trip.

So, instead of a “Post Harvest Trip” we kicked off 2015 with a long weekend in Austin, Texas!

It was hard to choose a destination, but after a few conversations with friends and some Pinterest research, we booked flights and lined up accommodations at The Driskill Hotel for a weekend in the middle of January.

The Driskill is a historic landmark in Austin and has elements that showcase the city’s culture.

It also couldn’t have been more perfect for our stay.

The moment we walked through the doors we were impressed. The lobby was STUN-ing. The staff’s hospitality game was on point. Every single employee we encountered was incredibly kind and helpful. The bar was swanky with a bit of Texas flare. (Proof of this? A massive Longhorn adorns the fireplace and the bar is complete with decorative revolvers.)

And the food.

Oh. My. Gosh. The food.

Before getting to town I had read that hotel is home to an award winning restaurant, The Driskill Grill. At The Driskill Grill, the chef sources fresh ingredients from local growers and meat from farmers in central Texas to create his continually changing chef’s menu.

I made reservations at The Driskill Grill for our first night in town and both of us opted for the six course chef’s menu of the night.

It was spectacular.

Each portion was paired with a glass of wine (Note: This is a little dangerous. This means there are six glasses of wine…) and were just the right size leaving us satisfied yet excited for more.

It was tough competition, but we dubbed the seafood course our favorite. The scallop was like butter and it was deliciously paired with a cauliflower puree.

We also had a great breakfast at 1886 Cafe and Bakery, right in the hotel’s lobby, the morning we left.

The cafe was adorable complete with ornate, yet rustic pieces that made me feel like we had stepped back in time. The cafe also sources local ingredients. I had a phenomenal bacon and gruyere quiche which was served with a salad while Adam had “The Hangover” omelette which packed the right amount of heat for my spice loving man.

We can’t say enough great things about The Driskill… but don’t worry, we did leave and see the city!

Austin’s “claim to fame” is that it is the live music capital of the world, hosting festivals throughout the year that bring in major musicians and lots of newbies. It seemed like almost every bar is equipped with a stage and plenty of space to hold a crowd. Many of these stages, and even the bars, are outdoors as the weather is typically pretty mild.

But, of course, the bitter cold Midwest just HAD to follow us. The weekend we were in Austin, temperatures barely reached 30 degrees and a misty freezing rain fell. So much, but not all, of the live music was cancelled.

It didn’t stop us from having a great time exploring the city. Here are a few of our favorite stops and restaurants from our trip.

The Lyndon B. Johnson Museum at The University of Texas: First of all, UT is really neat. Adam and I enjoyed walking the grounds and checking out the Greek neighborhood.

The university’s library is also home to LBJ’s Presidential Museum which was wonderful. We spent hours in this museum and I felt like I learned a lot.

There were lots of different pieces of memorabilia from his presidency as well as the time period. So much happened during his presidency from the start when he unexpectedly found himself as the nations leader after JFK’s assassination to the Great Society to the war in Vietnam. I was captivated the whole visit.

Whole Foods: Yes. I can easily go to Whole Foods in Indiana. (Okay, actually… easy is relative. The closest one is about 45 minutes away.) But, it’s not every day that I can go to the flagship, numero uno, so big it takes up a whole city block, Whole Foods.

And, surprisingly it never hit me that Adam had never been to a Whole Foods until we walked through the doors to the amazing Downtown Austin Whole Foods.

“This is an event!” Adam exclaimed.

Oh it was. It really was. It was my Disney Land. My Heaven. My happy place.

The selection was great. There were individual stations like pizza and barbecue where you could get lunch, not just the typical deli/salad bar.

And the beer aisle was out of control.

It was a long, refrigerated tunnel with automatic sliding doors. Inside, I didn’t recognize one label until I spotted a bottle of cider from an orchard less than five miles away from my parents home on the west coast of Michigan.

24 Diner: Located just across the street from Whole Foods so it made for a good brunch spot the morning we visited the flagship store. It was Saturday morning, so it was busy. Adam and I opted to sit at the bar versus wait for a table which worked out just great.

The bartenders were busy popping bottle after bottle of champagne for mimosas but Adam and I both decided to do Bloody Mary’s instead. In addition to breakfast cocktails, the bartenders were also whipping up massive milkshakes that looked super tempting.

I mean really, when was the last time I had a milkshake…?

For food, I chose a tomato and goat cheese frittata topped with a lightly dressed arugula salad. I loved the combination of the warm, gooey frittata and the crisp, spiciness of the arugula. I will be remaking this one this spring with my own arugula. Adam had a loaded hash topped with a sunny side up egg. After seeing the massive regular portion he went with the half portion which was plenty of food.

As we ate and I thumbed through the copy of Edible Austin I picked up at Whole Foods we noticed the diner pays tribute to the various local farms they work with on the wall just behind the bar. Locally sourced food was HUGE in Austin.

Rainy Street: It was really rainy the night we went to Rainy Street, but our Uber driver assured us that this isn’t normally the case. Rainy Street is an area of the city where old bungalows have been refurbished into fun restaurants and bars.

We were headed to the unique part of town to have dinner with a fraternity brother of Adam’s at Bangers, a restaurant with a large variety of sausage and beers on tap. Bangers almost looked and felt like a cabin with it’s long wooden tables and cozy atmosphere. It has a huge backyard, which must be great for live music.

Our next stop on the street was Icenhauer’s, a bar with a little bit more of a urban, glitzy feel. Icenhauer’s features unique cocktails that are all named after girls. I asked if they made a “Claire” and they told me they could! It wound up being a gingery cocktail, similar to a Moscow Mule, but worked well as my first name is VirGINia.

One of the most “weird” places we went to in Austin was on Rainy Street. It was an entire bar made of shipping containers and was appropriately named “The Container Bar.”

The State Capitol: When they say everything is bigger in Texas, they are talking about a handful of different things. Steaks, cowboy hats, trucks… and the State Capitol building. It is huge.

The Texas State Capitol is the largest of all the fifty states and surpasses the National Capitol by nearly fifteen feet.

We joined a great, free tour that was incredibly informative and took us through the rotunda and up to see the Senate and House of Representative’s rooms. Everything from the chandeliers that spelled “Texas” in marquee lights to the eight pound, ornate “Texas” door hinges was over the top and very “Texas.”

Eastside Cafe: Being the investigator that I am, I did a bit of research before our trip and was really excited to check Eastside Cafe out. It was just on the other side of the interstate from the university so we had to get an Uber to get there, but it was worth it.

Eastside Cafe was a cute old home that had been transformed into the restaurant. Tables were placed in different rooms of the house so it didn’t feel crowded and were decorated in the way that made you feel like you were actually at someone’s home.

But what I really loved was the fact that Eastside Cafe had a huge garden and pastured chickens right in it’s back yard. The greens, produce and hen’s eggs are used right in the restaurant. It really doesn’t get any more local than that!

I ordered the Spinach Eggs Benedict while Adam picked the Smoked Salmon Eggs Benedict.

He is a sucker for lox.

I’m a sucker for a place where the eggs in my breakfast may have been laid that morning.

There were many other places that we loved like Jo’s Coffee, The Bullock Museum, Perry’s Steakhouse and Stubb’s Barbecue… All fun, just not enough room or time to mention them all!

And, there were many places we didn’t get to that we would love to see next time we are in town like Franklin’s Barbecue, Justine’s, Uchi for -apparently- out of this world sushi, or one of the major festivals in town like SXSW or Austin City Limits!

Any suggestions for our trip next year? We are thinking either Portland or Seattle.

… And, maybe we will actually get a picture together on that trip!

To The Resolutionist:

January 3, 2015 by theblogbloom.com 1 Comment

I believe in The Resolutionist.

The optimistic. The excited. The one who is inspired to grow and to make a change.

But, the whole idea of a “resolution” gets a lot of smack this time of year.

People claim that it is stupid/inappropriate/negative to set resolutions. They state that resolutions are unattainable wishes that lead to depression. They declare that people who make resolutions are just dreamers. They say why even bother because the resolution will just be broken within 30 days.

News flash: “They” are grumps.

There is always room to try something new. To learn. To grow. To make a change. To make yourself stronger.

To help give everyone’s resolutions a fighting chance we need to stop being so grumpy and use our skills and experiences to help each other.

So, here’s the deal: If your resolution is to save money by not shopping at Anthropologie as much, sorry, forget it. I am not your girl. I can’t help you. I can’t help me.

But, if your resolution is to cook from scratch more, begin to ditch processed foods, eat locally when possible, or even grow your own food, stick around.

These are things I have done and you can to.

Here a few tips to get you started:

So, you want to cook from scratch more often?

Awesome! I am a firm believer in home cooked meals. I honestly think they can change the world. (More on that some other day…)

But, how do you do this without getting discouraged? Without your family hating everything you put in front of them?

Two beginner tips:

1. Having a plan is huge. I meal plan and shop on Sunday’s (sometimes Monday’s) for the whole week. I check the fridge and freezer and see if there is anything I need to use up. I make a plan for left overs be it lunch or re-purposed for the next day’s dinner. I make sure there are different proteins and flavor profiles throughout the week so that we don’t get bored. And, I try my best to stick to my meal plan mainly because I have already invested the money in the meal. This makes take out or eating out not tempting at all even when it’s a busy night. (Got to save that cash for Anthro… duh!)

2. Try your best to learn to like cooking. This is weird, obscure, and maybe even hard. But, if you are going to do it you have to find some joy in it. I thoroughly enjoy getting away from the many screens in my life and working with my hands. I find it refreshing after a long day. Think of it as a way to unwind with a byproduct of a great meal for your family.

But, if that sounds completely ridiculous and there is no way to unwind until kids are in bed; grab a glass of wine, turn on your show and do tomorrow night’s chopping then. Or, befriend your crock pot and prep Tuesday night’s dinner on Monday evening. Put it in the fridge over night, turn it on before heading to work, BINGO.

Plus, coming home from a long day to marvelous smells coming from your crock pot is one of life’s most pure joys. I speak from experience.

So, you want to quit that processed food that you can’t seem to make it through a day without?

You are brave. But, you got this!

I was once the Diet Soda Queen. No seriously. It was a known fact. I love, love, loved it. A Diet Coke can or the 32 ounce Styrofoam cup from a gas station just steps off my college campus was like an accessory for me that I wore proud and daily.

Then I started reading about it. Forget the whole cancer thing: My first concern was for my teeth. Was I staining them? Then my bones. Could I be doing damage to them and become a weak, brittle old lady? Then I read about how it tricks you into thinking you are consuming something sweet, but you really aren’t because it’s a “fake” sweetness, so then you crave and, in turn, eat more sweets.

There is nothing “diet” about that.

Especially when I was in my early twenties and there was a wedding dress in my near future.

Today, I couldn’t tell you the last time I had a diet soda.

How did I do it?

1. Occupy your thirst. I began drinking water like crazy. (Which happens to have loads of benefits. Bonus!) I had water with me at all times so that I couldn’t get thirsty. But, the caffeine thing is hard.

So 2., Start small. Don’t go cold turkey. Let yourself have one or two a week. Maybe a Friday afternoon treat. Whatever. But after a month or so you won’t even miss that treat.

(A byproduct of this? You will become crazy water fiend. You will feel strange if you feel like you have not gotten enough water in a day. And, then you will begin to dream about how wonderful it would be to have beautiful water fountains full of Evian straight from the Alps on every corner like they do in Europe.)

So, you want to eat locally?

Cool. Love it!

However, one tiny issue with this one. If you are in a state like, oh let’s say Indiana? Now is not the greatest time to start. Eating Local has to do a lot with eating seasonally. And in this lovely frozen tundra, there isn’t that much that is in season right now.

But what you can do is get your toes wet and start making a plan:

1. Check out websites like eatwild.com or just even use google to learn about local growers in your area. Reach out to them or follow them on social media to learn what they have for sale right now. Start making relationships with them and maybe even begin purchasing things like their eggs, cheese, or meat which they might have available this time of year.

2. Use this time of year to study up on canning or freezing so that when these farmers have things like tomatoes, berries, or corn this summer you can buy it in bulk and put it away for next January.

Honestly, you should see my freezer right now. We have a lot of eating to do.

So, you want to grow your own food?

Heck yah, you do! You are a rockstar.

Now is a great time to start thinking about this, even if your home is currently frozen like mine. And, man, do I have tips for ya!

This could be a whole post. Or series of posts. Or maybe even a whole blog. Hey, wait.. isn’t that what Bloom kind of is…! 😉

I have done a lot of gardening posts so check them out in the “Garden Tips” tab of the menu bar, but to get you started:

1. Think about what you like to eat and eat often. These are things you should grow. We love tomatoes, herbs and lettuce greens…But, winter squash? Not so much. So we don’t grow it.

2. A good garden isn’t super needy, but it does need sun, water, and good soil. Right now is a good time to think about all these things.

Sun- Is there a place that gets at minimum five hours of good sun light? It can be your windowsill, your patio, your lawn, whatever. That is where your plants should go.

Water- Do you have outdoor hose hook-up’s? Or will your water be coming from inside? Keep that in mind when you are trying to figure out where you want to put your garden. Or, get busy working on your biceps.

Soil- Soil is tricky. Find out if you have sandy or clay soil. Maybe start a compost bin to help bring in organic matter to your garden soil this spring.

3. Look into seeds and seed starter kits. Planting for areas in the Midwest should begin around March. There are tons and TONS of seed companies out there. Request a catalog and have fun “ooh-ing” and “awe-ing” over the beautiful, colorful veggies and their funny names.

4. A big thing to remember is that there is no need to go crazy when you are starting out. It’s YOUR garden and it can be as big or as small as you want it. Maybe you do herbs in your windowsill? Or tomatoes in pots on your patio? Or maybe you dig up eight beds in the backyard? Perfect. Do what works for you. We started with just tomatoes and peppers and now I couldn’t even tell you how many plants are in our summer garden.

Once you start, you will grow too.

Happy New Year and Best Wishes for 2015!

Follow your dreams.

Home Cooking Made Easy and Local With Fresh Artistry

December 2, 2014 by theblogbloom.com 1 Comment

You know… this blogging thing is pretty fun.

Last month Adam and I wrote about what growing food has done for us past, present and future. But, writing about growing food has been pretty cool too. Giving homegrown and local food a voice in Indiana and beyond has opened doors, shown me new concepts and products, and introduced me to a lot of neat people. People who are creative and really shaking things up in the local food scene.

Just last month I was introduced to a neat and innovative concept out of Indianapolis called Fresh Artistry. Fresh Artistry delivers recipes and fresh, pre-portioned ingredients to your home. The owner, Tom Blessing, began to develop the Fresh Artistry concept in late 2012 because he knew he wanted to make cooking at home easier, fresher, and more delicious. He is finally launching his Fresh Artistry service to the Indy Metro area on Friday, December 5th.

As a member of Fresh Artistry you will receive the components of three meals of your choice each week to your door step along with step by step instructions for the cooking process. Tom designed Fresh Artistry to help anyone prepare nutritious, restaurant quality meals in their own home while supporting local farmers.

Obviously, this sounded like something right up my alley.

I love the idea of connecting consumers with local growers but also helping them make wonderful meals for their families. Adam also thought the company sounded great. We both were very interested in learning more so I got in touch with Tom.

I was curious to know where the produce and proteins in the Fresh Artistry meals come from. Tom shared that he is sourcing meat from Moody’s Meats, a leading Indianapolis Butcher that partners with local Indiana producers and raises meat at their own family farm. Moody’s Meats is striving to create a truly local, sustainable food supply.

The meat within Fresh Artistry meals are hormone, preservative and antibiotic free. The produce is frequently organic and local when possible. In fact, Tom is working to make even more connections with local produce growers.

In addition to being responsibly sourced and full of high quality ingredients, the product is fabulous.

A couple nights after Adam and I met with Tom and talked about local food producers, we made Fresh Artistry’s Sweet Chili Beef Strips and Fresh Vegetables.

I was so impressed. The packaging was beautiful. Ingredients were well labeled and had images on them noting where they should be stored. And, I really loved that all the ingredients were portioned out to what was needed in the recipe so that I wasn’t buying a whole bunch of cilantro only to have it sit in my fridge for weeks.

Adam and I read over the recipe together before we began cooking. I have not seen a recipe that thorough in a long time. As we cooked, following the recipe step by step, Adam looked at me and smiled. “It’s dummy proof!” he exclaimed.

It was. The steps were easy to follow and the whole preparation process took us maybe twenty minutes.

Adam took pride in plating the meal “just like the picture.”

Rarely is our plating anything to take pride in and it’s mainly because I just don’t take the effort to do it. The large photo of the dish showing us what went where made it a piece of ~~cake~~ art.

Pretty close!

The meal tasted great and the portions were right on. We both had another serving for lunch the following day.

I enjoy cooking, especially with local ingreidents, so I make an effort to try new recipes, seek out local producers and cook at home. But, because of my career, books I have read and people I have talked with, I know that there are plenty of people who really don’t like cooking.

Maybe it’s because they feel like they are bad at it.

Or planning a meal takes too much time.

Maybe shopping is hard because they don’t know where to get the best ingredients for their families.

Maybe they feel like they just don’t know where to begin.

Fresh Artistry is a great solution.

It takes the time spent meal planning and shopping completely out of the equation. The Fresh Artistry website is incredibly easy to use and it’s there that you do your “shopping.” You are able to select which meals you would like delivered and they change each week.

Even I found myself thinking, “Wow. This is nice,” the night Adam and I planned to prepare our Fresh Artistry meal as I left the gym and could just go home. Normally, I would have to swing by the grocery store to pick up “one more thing” needed for dinner that night.

And, to top it off. It’s easy. Fresh Artistry’s instructions are simple and straight forward making it so anyone can cook like a master chef in their own kitchen.

Be sure to check out the Fresh Artistry website. They are offering a one time meal box for a limited time. Perfect to test it out or for a Christmas gift!

Leftover Love

November 25, 2014 by theblogbloom.com 1 Comment

Back to our regularly scheduled programming on Bloom… food!

And, it’s a good week for food.

I absolutely love Thanksgiving.

I love getting together with family, cooking a great big meal that is a little more fancy than an everyday meal, but still keeping the atmosphere very warm and relaxing.

As a little girl, I loved (and still love) watching the balloons and dancers marching down the streets of Manhattan in the Macy’s Parade fueling dreams of becoming a Rockette… But, unfortunately for me, I am still waiting to clear 5′ 4.

I love taking a little time to really reflect and think about what I am truly thankful for.

I love Thanksgiving so much that I won’t even begin to think about anything Christmas (another holiday that I love) until the leftovers are gone.

And speaking of leftovers… I love those too.

If the whole rhelm of leftovers were a 2000s high school movie, Thanksgiving leftovers would be the handsome and charming football captain who also is Student Body President. Good at everything, liked by everyone. Pretty much perfect.

Just like this sandwich.

This panini is everything we all love about Thanksgiving and a little more. The addition of herb packed and slightly salty pesto really compliments sweetness of the cranberry sauce.

And let’s be real here, everything is better with melty cheese.

Especially when it’s between two pieces on bread.

Day After Thanksgiving Panini

2014-11-25 20:11:33

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Ingredients

2 slices of good bread
2 Tbs. Butter
4 Tbs. cranberry sauce
2 Tbs. pesto
About half cup of turkey slices or pieces
About a quarter cup shredded mozzarella cheese

Instructions

Turn on and heat up panini press.
Spread butter on one side of each piece of bread.
Spread pesto on other side of one piece, and cranberry sauce on the other.
Place one piece on bread on panini press, butter side down. Top with turkey and cheese. Place second piece of bread on top of the sandwich, butter side up.
Close panini and cook sandwich until golden brown.

Notes

If you don't have a panini press, you can easily prepare the sandwich in a skillet, flipping once the bottom side is golden brown.

Bloom. https://www.theblogbloom.com/

Check back the rest of this week for more Thanksgiving leftover love!

“Where Are We Going” by Both of Us

November 24, 2014 by theblogbloom.com Leave a Comment

After a little discussion about what we were going to say for our “Where are we going” posts Adam and I have decided to write it together, because where ever we are going, we are going together. And, while we both have different ideas for details, the goal is the same for the both of us.

So, this final post in our Thanksgiving Series is a collaboration told from my voice.

In October, we hosted a handful of my sorority sisters for “a weekend in the country.” During dinner one evening, a friend posed the question to the group “What do you love?” Everyone took turns going around the table revealing their love for friends, family, food and more.

When it was Adam’s turn his response was “Growing food that people can enjoy.”

Adam’s mom always talks about how his favorite book as a kid was Farmer Grover. I can hear her now mimicking the book: “Be a farmer, Grover!”

Funny story… I read Farmer Grover as a kid as well. And, that’s about the last I heard about farmers until I was eighteen.

Because of Grover, and his background, he has been fascinated by farmers his whole life. It’s not surprising that growing food is something he is still passionate about.

Now don’t get me wrong, I love growing our own food as much as he does. But, we look at it from two different perspectives.

I look at the beauty of growing food. Taking something covered in dirt and transforming into a fabulous dish that people love. My passion for food starts with my desire for putting the best ingredients into the dishes I serve. And, I now know that we are capable of growing the best ingredients possible in our own yard . I want to teach people that they can do the same.

Adam looks at his passion for growing food from a different perspective. He wants our production of food to be the most successful and efficient as possible.

He’s the mind behind production. I’m the mind behind how it can be shared.

As much as we are different in our roles of producing our food, we are the same in the most important aspect: We love seeing people enjoy the food we grow and becoming inspired to build a stronger connection to their food.

There is something completely romantic about seeing someone pull your carrots out of the ground in complete amazement. Or sit down to a dinner and enjoy the flavor of your homegrown lettuce and beets as much as your guests enjoy the flavor of your pasture raised chicken. And, I can not even begin explain the remarkable feeling that comes over me when someone reaches out asking for help and advice because they are interested in starting their own garden.

We love providing food, real food, to people who will enjoy it. We have been producing food for ourselves and a small group of family and friends. We want to grow this to the point that we can provide food to many others as well. Our goals for the future include more pastured chickens and the addition of pasture raised beef and pork. We plan to continue to increase the size of the garden each year.

We aren’t sure if this will lead us to Farmer’s Markets, CSA’s, Farm to School programs, partnerships with local butchers or chefs. Where ever or however we choose to share our food, we want to be transparent. We want people to come to our farm and see the passion we put into the food that will be going onto their table that night. We want people to understand that their food doesn’t have to come from a grocery store but rather directly from the farm it was grown. We want people to be inspired to take starter plants back to their homes and teach their children how to grow their own food.

Most people are generally disconnected from where their food comes from. I know, I was!

Where we are going is a place where we will work to close that gap.

Where we are going is a place where people will be connected to their food.

And that’s where we all should be going.

Hillary Ferguson Photography.

Thank you all for reading our series. We really enjoyed working on this together and we hope that you enjoyed it as well!

Wishing you and your loved ones the all best this Thanksgiving!

… And, if you do choose to shop, Shop Small!

“Where We Are” by Claire

November 20, 2014 by theblogbloom.com 3 Comments

So, where are we?

Thanks to Adam’s last post and the last year and a half of blogging you know we have moved on from our initial “Rookie” gardener status.

We have grown from eight to twenty four garden beds in garden that now produces food three quarters of the year. We also can and freeze our homegrown vegetables to eat throughout the winter. We have our cute, free range hens and now raise pastured meat chickens each fall.

But, it’s not just the garden that has grown.

In just the last couple weeks there have been a few clear indicators that we may have even moved beyond the “novice” gardener status that we thought we were just a few months ago. We know we still have so much more to learn to even begin to be considered an expert, but we just might be flirting with whatever it is that is in between “novice” and “expert.”

Last week, I went back to Purdue and spoke to undergraduate Hospitality Management students about their career goals, answered questions about classes that I found valuable, and even reviewed a few resumes.

Surprisingly to me, many of the students I spoke with were very interested in local food. They wanted to know of Farm to Table restaurants and argitourism destinations that might be offering internships. I didn’t know about any specific internships, but I was able to rattle off a handful of restaurants, companies, markets and farms or wineries in the region that they could look into.

This opened up a really good conversation about the shift in the food service industry and how responsible sourcing or even growing food is becoming a common component of restaurants and food service management companies. Something that even my company has discussed. The students were receptive and excited.

Then, over the weekend, a young man who is working on an incredibly creative food delivery concept stopped by my house to drop off his product for me to review in early December. His company, Fresh Artistry, has partnerships with local butcher shops working with Hoosier meat producers, local vegetable growers and Indiana chefs to put together recipes and all the components of a delicious, restaurant style meal.

While here, Adam and I asked him about his business, how he got started and made his connections. We knew many of his connections and we even began to talk about the potential future of the company. He has reached out to bloggers like me in Indiana to help build his customer base through our like-minded readers, but after hearing about his company Adam knows we could help more. Our knowledge and goals for sustainability and growing the most food as possible on our land had Adam’s wheels turning like crazy.

And just in the last forty eight hours, an old friend and sorority sister who I hadn’t spoken to in years reached out for help trying to understand words like “organic,” “natural” and “local” better. She was curious to know if organic really is better for you and why Adam and I grow our food.

I could explain strong, real answers to her and was even able to point her in the direction of materials to learn even more.

I have surrounded myself with people who are driving locally grown food in Indiana. Adam and I have networked with people who are growing vegetables and raising pastured animals. We have read books, magazines, blogs, articles and watched YouTube. We are now very well informed.

To the point that growing food, raising animals, and all the great people who are doing things like this are things that I not only hold intelligent conversations about, but that I can get other people excited about.

I initially started this blog as a creative outlet, but knew in the bottom of my heart that there was, and still is, a piece of me that wanted to influence people. To make them passionate, informed to make the best food choices possible and to be inspired to cook more. By becoming a good reference for people I know that I am on the right path towards that goal.

And I love that this is where we are.

Hive and Honey Photography

Thankful For Local Farmers… and Local Turkey

November 18, 2014 by theblogbloom.com Leave a Comment

Interrupting Adam and my series for a little more Thanksgiving fun that was worth sharing the week before the big day.

Last week a post I wrote on how to cook a pasture raised turkey on Scratchmommy.com.

The post is full of not just cooking tips, but also how to source a turkey for your holiday feast.

In the Scratch Mommy post I advocate for pasture raised birds from a local grower versus just picking up a turkey from the store.

I wrote about my decision to purchase a pasture raised turkey and said, “I cannot think of a better way to “give thanks” than doing something sustainable for the environment, that supports my local community, and is good for my body.”

It’s so true.

For the Scratch Mommy post I purchased a turkey from a farm called Homestead Heritage that I found on eatwild.com. Eatwild.com is a great resource for finding local growers of fruits, vegetables, meat and dairy in your area.

Homestead Heritage is located just across the county from our home and when I reached out to the owners they suggested I meet them at their farm to pick up my bird.

In addition to turkey, Homestead Heritage raises and sells grass fed beef and dairy products as well as pastured pork, chickens, and eggs. They even make up freezer dinners and soups using homegrown vegetables and their sustainable raised meats. They sell at a handful of farmer’s markets in Indianapolis or you can pick up their products at their farm.

I really enjoyed going to see their farm when picking up my turkey. I was able to see other turkeys that had not been processed for the 2014 Holiday Season yet. It was great to see their living conditions; a great space full of grass, sunshine, room to roam and shelter from rain and wind.

They were really interested in checking me out as I hopped out of the car to get a few photos.

I was able to meet and talk with the owner of Homestead Heritage, Jonathon. He works with his wife and was really helpful as I asked lots of different questions about the turkey.

He said that they raise Broad Breasted White Turkeys and that the free range, pastured bird’s nutrition is supplemented with an organic feed. I asked him if they do the breeding and they do not. They arrive to his farm as day old chicks and the birds take about five months to become the right size for a Thanksgiving meal.

For the Holiday’s, they take pre-orders but almost always sell out… early. So, he recommends getting on a farm’s pre-order list early.

That’s what I did with the turkey that we will be enjoying next week

I put a deposit down in June- before I even knew I was hosting Thanksgiving!

The turkey I ordered for the holiday is from a small farm on a state road that runs from my house to Purdue that I travel on often for work. They also sell pastured chickens, seasonal flowers, vegetables and starter plants.

I have loved connecting with these growers for our Holiday meals. There is something incredibly wonderful about meeting the person who raised and cared for your food. They take pride in it and were quick to offer tips and suggestions for cooking the turkey’s so that I have a good experience with the product that they poured themselves into. These growers were also beyond kind. They invited me to their homes and even helped me get the birds into my car.

They shared their passion for raising animals that have the opportunity to bask in the sunshine, eat grass and bugs, stretch out their wings, and run around.

Their passions for creating a sustainable piece of land.

Their passion for helping people understand farming better.

And for people like them, I am very thankful.